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Smoked Southern Pecans |
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Amount |
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Item |
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2 1/2 cups
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large pecans |
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1 cup
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splenda |
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1/2 cup
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water |
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1/2 cup
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Bobbie's Butt Dust |
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2
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half size aluminum pans |
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Directions: |
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Start 5# of charcoal in the American Barbecue Systems unit of your choice. While the smoker is getting up to temperature mix Splenda and water in medium sauce pan. Bring to boil, reduce heat by half and add nuts. Stir nuts till they soak-up all the liquid. Divide nuts equally in the aluminum pans. Sprinkle nuts with seasoning, coating both side. Place on the smoker for 45 minutes @ 250 degrees. I believe you'll fine the charcoal alone will add ample smoke to the nuts. If for some reason you like yours smokier, add a small piece of fruit wood 5 minutes before removing the nuts. |
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Chef Notes: |
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Just remember you can use any seasoning, mild or hot. In some cases you may need to add some granulated sugar to the rub. This will help sprinkling the seasoning on the nuts.
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Music City Catering - 1334 Seymour Drive, Pleasant View, Tn, 37416 - 615.746.9986 |
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